Gone are the days when healthy food, particularly the underrated beans and peas, have to be sneaked into meat laden, sauce smothered dishes for them to pass as edible. What used to be the humble meal extender has now become the most celebrated ingredient in the newest food craze to hit town. Healthy food is in. 

This healthy food called Falafels (made from ground chick peas or garbanzo beans) are now receiving the two thumbs-up from its customers, as the savory deli sandwich meets the zesty Greek gyro (minus the meat) at Chickpea Deli. The bright and cheerful kiosk at the Robinson’s Galleria Mall now serves this Mediterranean fast food with a local but nevertheless delectable twist, guaranteed to satisfy the palates of both the healthy food lovers and burger devotees alike.  

Chickpea Deli’s menu consists of wraps (soft tortilla bread stuffed with Falafel patties, lettuce, cheese and CPD’s homemade dressings), stacks (Falafel sandwiches with CPD’s custom-made bread), and salads (fresh greens with Falafel chunks and CPD’s homemade sauces.  

This healthier option of dining was dished up by Fernbelly Inc., completely owned and operated by 5 Management students from the Ateneo de Manila University with the aid of the School of Management Business Accelerator Program (SOMBA). Anna Tantuico, Jaime Paraiso, Neil Ching, David del Rosario and Isabel Jalbuena, all aim to make healthy eating quick, practical, and more importantly, great-tasting. There’s absolutely no meat in Chickpea Deli’s menu, but do expect the full flavors of high-quality produce, perfected homemade sauces, and the freshest breads and wraps.
The concept behind Chickpea Deli emerged from a trip to Spain taken by one of the CPD team members. Anna Tantuico came across a restaurant that served ready-to-eat Falafel wraps and salads. She enjoyed the convenience of having a filling yet delicious treat in her hand while still being able to tour the city. It was also a huge plus knowing that such a scrumptious dish was nutritious. It was such a guilt-free indulgence that she decided to localize the food product with the help of her friends from the Ateneo.
 
But how does one successfully incorporate a Mediterranean-inspired dish such as falafel to the fast-food, meat-loving, Filipino? David states, ”We simply serve the Falafels in a more familiar form for Filipinos. We form them into patties and serve them like burgers in wraps, salads, and stacks. Also, we serve them with ingredients and sauces with very familiar flavors such as Honey-BBQ and White cheese (our best-sellers).”
 
Chickpea deli however does not underestimate the Filipino palate by introducing exotic flavors and textures to their healthy food dishes. New on their menu are Wasabi Mayo, Honey Mustard, Raspberry, and Tzatziki, (all-spice, mushroom-peanut) dressings. David and Anna, who perfected the Falafel recipe, hopes of having more cultured, adventurous, and healthier consumers with these iron-rich, Cholesterol and MSG-free delicacies. True to their tagline, “Good Mood Food,” eating a wrap, stack, or salad, maybe the tastiest way of being pleased with your healthier self.